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Article: Persimmon Caprese Salad

Persimmon Caprese Salad

Persimmon Caprese Salad


  • 2, Fuyu Persimmons - thinly sliced
  • 1, large Fresh Mozzarella ball - sliced
  • 8, basil leaves
  • 2 tbsp, Parmigiano Reggiano - freshly grated
  • 2 tbsp, il Fustino Olio Nuovo Extra Virgin Olive Oil
  • 2 tbsp, il Fustino 25 Barrel-Aged Balsamic
  • Flaky Salt and cracked peppercorns 
Slice your persimmons and mozzarella and arrange in a layer pattern on your serving platter.
Add several fresh basil leaves between persimmons and mozzarella. Sprinkle Parmigiano Reggiano evenly over the plate.
Drizzle Olio Nuovo EVOO, then drizzle 25 Barrel-Aged Balsamic vinegar.
Finish with a pinch of flaky salt and cracked peppercorn. Serve immediately and enjoy!